Cheese naan or Indian bread with cheese

Starters6 people
1 star2 stars3 stars4 stars5 stars (27 votes)
Loading ...

By Ángela

Again a recipe for naan or Indian bread, this time stuffed with cheese. The naan can accompany a chicken very well tandoori or curry. The same you serve them with another dish. Tell us which one!

Cheese naan or Indian bread with cheese

Print recipe

Have you ever eaten Indian bread? Now you can do it without leaving home with this easy recipe

Cheese naan or Indian bread with cheese
  • Ángela
  • Kitchen: cuisine
  • Recipe type: incoming
  • Rations: 6
  • Total time:

Ingredients

  • 300 gr. Of flour
  • 3 petit swiss
  • 1 teaspoon of salt
  • 6 tablespoons of water
  • 3 tablespoons of oil
  • 1 teaspoon of baking powder
  • cheese or cream cheese to taste to fill

Preparation

  1. We begin by kneading all the ingredients except those of the filling

  2. It is better to mix them in this order

  3. First the flour with the salt and yeast

  4. Then add the water and oil while mixing and finally the petit suisses

  5. Once we have the homogeneous mass, we make dough balls and spread them well

  6. Fill them in the center with cheese and fold and close like a dumpling, pressing the edges

  7. Brown the naan in a non-stick pan for about 3 minutes on each side.

Image: thedirtystall


Discover other recipes of: Starters, Menus for children, Cheese Recipes

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Marinerared said
    ago 13 years

    what kind of petis suisse ?? the normal natural ??

    Reply to Marineraroja
    1.    Alberto Rubio said
      ago 13 years

      Hello Marineraroja, the natural ones preferably because they give a neutral flavor to the bread.

      Reply to Alberto Rubio